By Jayne Cohen
The secret ingredient in this intense fresh pear sauce is a few pureed prunes, which round out the sweet and tangy notes, adding body and a buttery finish.
It’s fabulous on sweet latkes, matzoh brie and blintzes, pancakes and French toast. Or try it swirled into plain yogurt. Sweeter tooths than mine might enjoy it served alongside brisket and pot roast, or topping savory latkes.